Later, life at workplace was a much serious affair. There was a spirit to celebrate the love day, but in a festive way. The fun committee organized entertaining events to promote healthy relationship among peers. There were red roses on every bay, floating balloon hearts across cubicles and team building activities to build rapport. We were encouraged to dress in red, but essentially it did not really mean about love or being in love. It was about anyone whom you cared for and could be your Valentine. I loved that spirit. I respected it and enjoyed it through.
My husband and I hardly got time to celebrate the Valentine’s day ever. We never went out for candle lit dinners, throw parties or the big bashes. We dream about it, but then we are working couples with little time at hand. We exchange no gifts, just hugs and kisses. Instead we sit down and enjoy a home cooked meal together. He cares for me, so he lets me to dig into my favourite dessert for the dinner just that evening, and we relish it together. Over the years, my meaning for love and lust has changed by leaps. Today, it’s about trust and support, of care and affection, of expressing less by words and more in actions, of being faithful and sympathetic. My considerations have changed, because it’s about being selfless and sensitive. It’s a beautiful feeling, and is meaningful by nature. Love is magical. The greatest joy comes from our little daughter, who is a gift of God given to us by the virtue of that bonding and togetherness. She brings life into us, she paints it vivid, makes it worthy to live, and she ties our bonds for a lifetime. Life is short, I like to live it sweet. So why waste even a day that’s dedicated for a purpose?
My menu is sketched. I’ll have some Ginger Lime Pops for my daughter to bite into, that will keep her busy. These Pan Roasted Fiery Balsamic Carrots will make it quick and perfect for the weekday dinner table. And I’ll serve them with some fresh spaghettis and some homemade pesto. I am still dreaming of what dessert I can make. But certainly I would love to pair it with a dollop of Classic Vanilla Ice cream. I think this will make it perfect.
Lay your table, set your glasses, pour the wine, don your apron and get set to whirl up your kitchen this Valentine day. Have a fabulous day with your loved ones and don’t forget to express that you care for them.
Pan Roasted Fiery Balsamic Carrots
3 Carrots, medium sized
1 tsp. Olive oil
2-3 cloves Garlic chopped
2 tbsp. Balsamic Vinegar
1 tsp. Brown Sugar
1 tsp. Red chilli flakes
Salt to taste
Wash the carrots thoroughly and chop them to ½ inch fingers. Blanch them in boiling hot water for 2 minutes. Remove them and shock them in cold water.
Heat oil in a pan and sauté the chopped garlic till they sweat. Next add in the balsamic vinegar and sauté till it reduces to half. Add the blanched carrots, followed by the brown sugar and red chilli flakes. Stir fry for a couple of minutes on medium high flame till the balsamic sauce glazes all the carrots well. I like to smoke the carrots a bit by tilting the pan close to the fire and letting them burn tad bit. They almost taste like grilled. Finally season with salt and herbs, if preferred.